Double Chocolate Mocha Biscotti
Indulge in the rich, coffee-kissed decadence of Double Chocolate Mocha Biscotti, a twice-baked Italian treat perfect for dunking in your morning coffee or savoring as a standalone dessert. This irresistible recipe features a blend of unsweetened cocoa powder and semi-sweet chocolate chips for a deep chocolate flavor, while a hint of instant espresso powder adds a bold mocha twist. With its perfectly crisp texture and easy-to-follow steps, these biscotti come together in under an hour and a half, making them ideal for gifting or enjoying fresh from the oven. Elevate your baking game with this delightful combination of chocolate and coffee, and enjoy its long shelf life stored in an airtight container. Perfect for chocolate lovers and coffee enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 1 tablespoon Instant espresso powder
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined. Set aside.
In a large mixing bowl, combine the granulated sugar and instant espresso powder. Add the eggs and beat on medium speed with an electric mixer until pale and thick, about 2-3 minutes.
Reduce the speed to low and mix in the vanilla extract. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed.
Transfer the dough onto a lightly floured surface. Divide it in half and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart to allow for spreading.
Bake in the preheated oven for 25-30 minutes, or until the logs are slightly firm to the touch and cracked on the surface. Remove from the oven and let them cool on the baking sheet for 10 minutes.
Using a sharp serrated knife, carefully slice the logs diagonally into 3/4-inch thick biscotti pieces. Arrange the slices cut side down on the baking sheet.
Bake the sliced biscotti for an additional 10-12 minutes. Flip each piece over and bake for another 10-12 minutes until dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing. Store in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 579.2 g | 211% | |
| Dietary Fiber | 60.7 g | 217% | |
| Total Sugars | 294.6 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 261 mg | 20% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 2400 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
